Ingredients

The following ingredients have 8 Servings
  • 4 cups low-sodium vegetable broth or chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 ½ cup short grain brown rice
  • ½ cup dry white wine
  • 6 cups shredded Lacinato or curly kale
  • 2 tablespoons butter
  • 1 cup shredded sharp cheddar
  • Grated Parmesan cheese for serving

Instruction

  • Bring broth to a gentle simmer in a medium saucepan.
  • Heat oil in a sauté pan or large straight sided skillet over medium-high heat. Add onion and cook, stirring often, until the onion is softened and jut starting to brown, 3 to 5 minutes. Add carrots, celery, thyme, pepper and salt and cook, stirring often until the celery is bright green, about 4 minutes.
  • Stir in rice and cook, stirring, until the rice starts to turn opaque in spots, 2 to 3 minutes.
  • Add wine, and cook, stirring often until the wine is almost completely evaporated, about 90 seconds. Ladle 3 cups of the broth into the rice, and stir to combine. Cover the remaining 1 cup broth and keep warm. Bring the rice mixture to a simmer. Cover, adjust heat to keep the liquid at a steady simmer and cook until the rice has absorbed most of the broth, about 35 minutes.
  • Bring the remaining 1 cup broth to a simmer. Remove lid from rice, increase heat to medium and stir in the remaining 1 cup broth and kale. Continue cooking, stirring often until the liquid is absorbed and the rice is creamy and tender, 8 minutes. Remove from the heat and stir in butter until melted. Add cheddar and stir until melted. Serve hot with Parmesan on top if desired.